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SOUPS
Acorn Squash Bisque
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Acorn
Squash Bisque |
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Wonderful, smooth
texture...
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3
lbs |
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acorn squash |
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1
Tbs |
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butter |
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1
medium |
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onion, finely chopped |
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coarse salt and ground pepper |
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½
tsp |
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fresh thyme leaves, plus more for
garnish |
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14.5
ounce |
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can
reduced-sodium chicken broth |
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½
cup |
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half-and-half |
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1 |
Place squash
on a paper towel, and microwave on high just
until tender when pierced with the tip of a
paring knife, 8 to 10 minutes. Remove from the
microwave, and halve each squash lengthwise (to
speed cooling). When cool enough to handle,
scoop out and discard the seeds. Scrape out
flesh into a bowl; discard skin. |
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2 |
In a large
saucepan, heat butter over medium. Add onion;
season with salt and pepper. Cook, stirring
occasionally, until tender, 3 to 5 minutes. Add
squash, thyme, broth, and 2 cups of water. Bring
to a boil over high heat; reduce to medium, and
cook until squash is very tender, 10 to 12
minutes. |
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3 |
Working in
batches, purée mixture in a blender until very
smooth, about 1 minute. Return to pan; add
half-and-half, and season generously with salt
and pepper. Thin bisque, if needed, by adding
more water. Serve garnished with thyme. |
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Servings: 4 |
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Cooking Tips |
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*Oven method:
Preheat oven to 450 degrees F. Halve squash lengthwise;
scoop out and discard seeds. Place squash, cut side
down, on a rimmed baking sheet; cover tightly with
aluminum foil. Roast until almost tender when pierced
with a knife, 15 to 25 minutes. When cool enough to
handle, scrape out flesh, discard skin, and proceed with
step 2. |
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Recipe Source |
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Everyday Food |
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